Dipped gingersnaps

Dipped gingersnaps are among cookies baked by Carol Sexton, of East Butler, for the Cookie Walk. The fundraising event for the Butler County Historical Society is slated for Saturday, Dec. 2, at the Sen. Walter Lowrie House Museum on Diamond Street.

2 cups sugar

1 1/2 cups canola oil

2 large eggs

1/2 cup molasses

4 cups all-purpose flour

4 tsp. baking soda

3 tsp. ground ginger

2 tsp. ground cinnamon

1 tsp. salt

Additional sugar

2 packages white baking chips, 10 to 12 ounces each

1/4 cup shortening

1. Preheat oven to 350 degrees Fahrenheit. In large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.

2. Shape into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake until cookies spring back when touched lightly, 10 to 12 minutes. Remove to wire racks to cool completely.

3. In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture, allowing excess to drip off. Place on waxed paper and let stand until set.